Lasagne with a Pecan Nut and Smoked Paprika Filling, Raw and Vegan!

This lasagne is one of my favourite recipes and always a go-to for me when I’m doing food demos for guests on retreats. It’s made of multiple easy recipes, that can also be used separately on different dishes, so a great one for learning what goes well together and loads of different techniques.

Marinated Mushrooms and Onion Rings:

Anything that is marinated in this way as long as it is covered by the liquid will last in the fridge for as long as two weeks if not more

Garnishes and Extras:

1 tomato

1 cucumber

Alfalfa sprouts

Method

Pecan Nut and Smoked Paprika Filling:

Place you pecan nuts and cashew nuts into a food processor and break them down leaving them chopped but still fail chunky

Add your finely chopped garlic, cumin, smoked paprika and salt and quickly pulse again too mix them into the nuts

Add the Sun-dried tomatoes and olives and process well

This always works better in a food processor as it has a much bigger surface area, if you wanted to just try and do this in a blender it would blend it into more of a puree, I like to have the nuts just broken down so its still got a good bite to it.

Green Basil Pesto:

Place all the ingredients into a blender and blend to a thick puree.

Tomato Sauce:

Place all the ingredients into a blender and blend to a thick sauce.

Pasta Sheet (Courgette):

Top and tail your courgettes.

Slice them finely on a mandolin, Lengthways! so you are getting long fine sheets. If your courgettes are huge I would then cut the sheets in half.

Place them in a tray and lightly salt and leave them until you are ready to start building the Lasagne

Cashew Nut Cheese:

Place all the ingredients into a blender and blend to a thick puree.

Put into a piping bag or bowl until you are ready to serve

Marinated Mushrooms and Onion Rings:

Chop or slice your Mushrooms

Peel your onions whole and cut into onions rings

Once the above is prepped put it all into a container and cover with equal amounts of cold pressed olive oil, tamari and able cider vinegar.

Not all sugars are equal but we do need to look at how much we are consuming. It won’t be news to you but the average adult is eating way…

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Author Jay Halford

Jay Halford - Professional Michelin star trained chef and real food fanatic. I’m on a mission to re-educate people back into realising how easy it is to make the transition into feeding their body what it so desperately craves.